Baby Potato and Grainy Mustard Salad

Not your typical potato salad!

1 lb baby potatoes
1/2 red onion
2 tomatoes
1/4 cup basil, chives, mint or parsley
1/4 cup grainy mustard
1/4 cup white wine (or orange juice)
2 tablespoons white wine vinegar or apple cider vinegar
2 tablespoons honey
1/4 cup Highwood Crossing Organic Cold Pressed Flax Oil
1 tablespoon Highwood Crossing Organic Flax Seed

Cut the baby potatoes into bite-sized wedges. Place in cold water and bring to a boil – testing the potatoes for doneness as soon as the water begins to boil and ensuring that the potatoes are not over cooked. When the potatoes are cooked al dente, drain them and cool them on a flat tray.

Slice the red onion, tomato, and basil and place in a medium sized serving bowl. Whisk together the mustard, white wine, white wine vinegar, honey and flax oil. Add the potatoes to the serving bowl and stir in dressing mixture. Sprinkle with flax seed to garnish.